Roast Turkey
A beautifully roasted turkey with crispy skin and tender meat, perfect for holiday feasts.
Equipment
- Roasting Pan
- Mixing Bowl
- Meat Thermometer
Ingredients
Turkey
- 1 whole Turkey (12-14 pounds) Fresh or thawed, cleaned and prepped.
Butter Mixture
- 1 cup Unsalted Butter, softened For achieving golden-brown skin.
- 2 tablespoons Salt Essential for seasoning.
- 1 tablespoon Black Pepper Adds subtle heat.
- 1 tablespoon Garlic Powder Imparts savory depth.
- 1 tablespoon Onion Powder Adds sweetness and aroma.
- 2 teaspoons Dried Thyme Pairs beautifully with poultry.
- 2 teaspoons Dried Rosemary Adds fragrant flavor.
- 2 teaspoons Dried Sage Provides an earthy flavor.
- 1 whole Lemon, halved Brightens flavors.
- 1 whole Onion, quartered Infuses flavor as it roasts.
- 4 cups Low-Sodium Chicken Broth To baste the turkey.
Optional Garnish
- Fresh Herbs (optional) Such as thyme and rosemary for garnish.
Instructions
- Preheat your oven to 325°F (163°C).
- Remove the turkey from its packaging, discard giblets, rinse under cold water, and pat dry.
- In a mixing bowl, combine butter, salt, black pepper, garlic powder, onion powder, thyme, rosemary, and sage to form a paste. Rub under the skin and coat the outside of the turkey.
- Stuff the turkey cavity with lemon halves and quartered onion.
- Place the turkey breast side up on a rack in a roasting pan.
- Pour chicken broth into the bottom of the pan and baste the turkey every 30 minutes.
- Roast the turkey for approximately 13-15 minutes per pound, about 3 to 4 hours.
- Check the internal temperature; it should reach 165°F (74°C) in the thickest part of the breast and thigh.
- Let the turkey rest for 20-30 minutes before carving.
- Carve the turkey and serve with your favorite sides.
Notes
Consider variations like herb butter, citrus zest, or brining for enhanced flavor.
